A good crumbed fish is one of life's great pleasures — and at the shop, we've had years of practice getting it just right. The key is our method: a light flour-and-water batter as the base layer, then a generous coat of breadcrumbs pressed on with your fingers. It gives you that thick, crunchy crust that holds together beautifully in the pan.
This is our master crumbing recipe — use it on any fish fillet you love. Once you've got this down, the Fish Cotoletti and Crumbed Sardines in the book will feel like second nature.
Master Recipe for Crumbed Fish
Serves 4
You'll need
- 400g fish fillets of your choice
- Salt flakes and freshly ground black pepper
- 150g plain flour
- 180g panko or coarse breadcrumbs
- Small bunch flat-leaf parsley, finely chopped (optional)
- Olive oil for frying
- Good mayo, to serve (optional)
How to make it
Pat your fish fillets dry with paper towel and season well on both sides with salt and pepper. In a bowl, whisk together the flour and 250ml of cold water to make a smooth, light batter — it should be the consistency of thin cream. In a separate bowl, combine the breadcrumbs and parsley if using.
Working one fillet at a time, dip the fish into the flour-water batter so it's lightly coated all over, then lift it straight into the breadcrumb bowl. Use your fingers to press the crumbs firmly onto both sides. Place on a lined tray and refrigerate for at least 20 minutes — this helps the crumb set and stick during cooking.
When you're ready to cook, pour olive oil into a large non-stick frying pan to a depth of about 2cm and heat over medium. Fry the crumbed fillets for 3–4 minutes per side until deep golden and cooked through. Drain on paper towel and serve straight away with mayo and a simple salad.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.